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Choux puffs filled with cream and drenched in chocolate sauce are Italian celebration dessert. This beloved mediterranean creation is a family party showstopper.
Preheat oven to 425°F. Line a baking sheet with parchment paper for easy release.
In a medium saucepan, combine butter, water, sugar, and salt over medium heat. Bring just to a boil, stirring to melt butter.
Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides.
Return saucepan to medium-low heat for 2 minutes, stirring constantly to dry out dough slightly; then remove from heat and let cool briefly.
Beat in eggs one at a time, mixing until the dough becomes glossy and smooth after each addition.
Transfer dough to a piping bag. Pipe small mounds (about 1.5 inches) onto the prepared baking sheet, spacing them apart.
Bake 10 minutes at 425°F, then reduce oven to 375°F and bake an additional 18–20 minutes until golden and puffed. Cool completely before filling.
Whip heavy cream with 1 tbsp sugar and vanilla extract until firm peaks form. Fill each cooled choux puff with whipped cream using a piping bag.
For the chocolate sauce, combine bittersweet chocolate and remaining sugar in a heatproof bowl. Set over simmering water and stir until melted and smooth.
Stack filled profiteroles on a serving platter and generously drizzle with warm chocolate sauce just before serving.
